Unsalted Butter Substitute
Salted Butter (with salt reduction)
Use the same amount as the unsalted butter you are replacing
The best substitute for unsalted butter is salted butter with reduced salt in the recipe. Use 1:1 ratio and reduce added salt by 1/4 teaspoon per 1/2 cup butter. For dairy-free options, use vegan butter, coconut oil, or margarine with the same ratio.
Compare all 9 butter substitutes
Discover the best substitutes for unsalted butter in baking and cooking. Learn how to substitute salted butter for unsalted, adjust salt levels, and find dairy-free alternatives with proper ratios.
Other unsalted butter substitutes
Ranked, with the exact amount to use
Substitutes for Unsalted Butter
2Vegan Butter (unsalted variety)
Close matchWhat changes
- Best for
- vegan baking, dairy-free cooking, all baking applications, when you need precise salt control, health-conscious cooking
Look for unsalted vegan butter brands like Earth Balance or Miyoko's. Use exactly like dairy butter with the same ratios and techniques.
3Coconut Oil (refined)
Different tasteWhat changes
- Best for
- vegan baking, dairy-free cooking, cookies, cakes, pastries, when you want neutral flavor
Use refined coconut oil for neutral flavor. Keep cold for best results in pastry and cookie recipes. May add subtle coconut flavor to baked goods.
4Margarine (unsalted)
Close matchWhat changes
- Best for
- baking, cooking, spreading, when you want lower saturated fat, budget-friendly option
Choose stick margarine for baking rather than tub varieties. Look for unsalted versions to maintain precise salt control in your recipes.
5Ghee (clarified butter)
Close matchWhat changes
- Best for
- high-heat cooking, baking, when you want rich flavor, Indian cooking, keto recipes
Ghee has a higher smoke point than regular butter and adds a rich, nutty flavor. It's naturally lactose-free and works well in most baking applications.
6Vegetable Shortening
Taste and texture differWhat changes
- Best for
- pie crusts, pastries, biscuits, when you want flaky texture, cookies
Shortening creates very flaky pastries but may affect flavor. It's best for recipes where texture is more important than taste, like pie crusts.
7Applesauce + Oil Blend
Taste and texture differWhat changes
- Best for
- muffins, quick breads, cakes, when you want lower fat, healthy baking
Use 1/2 cup applesauce and 1/2 cup neutral oil for every 1 cup unsalted butter. This combination provides moisture and fat while reducing overall fat content.
8Greek Yogurt + Oil Blend
Taste and texture differWhat changes
- Best for
- muffins, cakes, quick breads, when you want added protein, moist baked goods
Use 1/2 cup plain Greek yogurt and 1/2 cup neutral oil for every 1 cup unsalted butter. This adds protein and tanginess to your baked goods.
How unsalted butter differs
Unsalted butter is preferred in baking because it gives you complete control over salt levels in your recipes. When substituting, the key is maintaining the same fat content (about 80%) while controlling salt content. Salted butter can be used by reducing added salt, while dairy-free options like vegan butter and coconut oil work well for those with dietary restrictions. The choice depends on your dietary needs, flavor preferences, and the specific recipe requirements.
Cooking tips
- When substituting salted butter for unsalted, reduce added salt by 1/4 teaspoon per 1/2 cup (1 stick) of butter
- For precise salt control, always use unsalted butter or unsalted substitutes in baking
- When using coconut oil as a substitute, keep it cold for pastry and cookie recipes
- For flaky pastries, use cold fat and work quickly to prevent melting
- When creaming butter and sugar, use room temperature fat for best results
- For high-heat cooking, ghee or refined coconut oil work better than regular butter
- When using oil-based substitutes, reduce other liquids by 2-3 tablespoons per cup
- For cookies, the type of fat affects spread - solid fat makes thicker cookies, melted makes thinner ones
- In bread recipes, butter adds richness and helps with browning - any fat substitute will work similarly
- For frosting and icings, use solid fat substitutes for best texture and stability
Notes on unsalted butter
- For unsalted butter in baking, use salted butter with reduced salt
- For unsalted butter in cooking, use ghee or coconut oil for high-heat applications
- For unsalted butter in frosting, use vegetable shortening or vegan butter
- For unsalted butter in pastries, use cold coconut oil or vegetable shortening
- For unsalted butter in cookies, use any solid fat substitute at room temperature
- For unsalted butter in bread, use olive oil or any liquid fat substitute